"DREAD" PUDDING WITH CHERRY "BLOOD" SAUCE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h25m
Yield 10 servings
Number Of Ingredients 22
Steps:
- For the "dread" pudding: Preheat the oven to 350 degrees F. Butter ten 6-ounce ramekins with the butter.
- Spread the sweet roll cubes on a baking sheet in a single layer. Bake until golden and lightly toasted, 10 to 12 minutes. Let cool. Lower the oven temperature to 325 degrees F.
- Whisk together the cream, almond milk, sugar, cocoa powder, vanilla, salt and eggs and yolks in a large bowl. Transfer the toasted roll cubes to the mixture, toss to coat and allow to sit for 15 minutes.
- Fold the chocolate chips and cherries into the cream and bread mixture and evenly divide among the buttered ramekins. Bake until the tops are crispy and the custard has set, 30 to 40 minutes.
- For the cherry "blood" sauce: Meanwhile, combine the cherries, brandy, honey and salt in a blender and blend on high until smooth, about 1 minute. Transfer to a medium saucepan and add the butter. Place over medium heat and cook, stirring occasionally, until thickened and reduced by about half, about 30 minutes.
- For the shortbread "tombstones:" On a baking sheet lined with parchment, lay the shortbread cookies smooth-side up. Add the white chocolate chips to a small glass or microwave-safe bowl and microwave in 15-second intervals until melted.
- Pick out icing letters to spell RIP or various names or initials. Using a toothpick, spread the melted white chocolate onto the back of the icing letters and glue them to the shortbread cookies to resemble tombstones. Spray each tombstone with the black food coloring mist spray and let dry for a few minutes. Spray each with the pearl food coloring mist spray and let dry for a few minutes.
- Serve the "dread" puddings with cherry "blood" sauce and garnish with the shortbread tombstones and mint sprigs.
CHERRY BREAD PUDDING
Not only is bread pudding a great use of leftover bread, it's rich, satisfying, and delicious comfort food. The juice from the baked cherries makes this a very moist, tender, and sweet bread pudding. Good served with a scoop of ice cream or a dollop of whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
- Grease an 8x8-inch baking dish or spray with cooking spray.
- Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
- Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.3 g, Cholesterol 138.1 mg, Fat 12.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 4.4 g, Sodium 345.1 mg, Sugar 18.8 g
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
BOURBON-SOAKED CHERRY BREAD PUDDING WITH VANILLA GLAZE
Steps:
- Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside.
- In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. Pour in the bourbon, and gently fold in the cherries.
- Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely.
- Pour the vanilla glaze over the bread pudding and serve.
- Place the confectioner's sugar in a medium bowl. Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth. Taste for bourbon; add as needed.
CHERRY BREAD PUDDING
This is inspired by a recipe by the French baker Jacquy Pfeiffer, whose French Pastry School in Chicago is the only school of its kind in the country. Jacquy's recipe, called a bettelmann, is a traditional Alsatian dish made with day-old brioche. This version, made with regular or whole-wheat bread, is not as rich.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the bread into 3/4-inch squares. Combine the milk and vanilla and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the pitted cherries in the dish.
- Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon, kirsch if using, and honey.
- In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out. Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Bake 40 minutes, until puffed and golden brown. Serve warm.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 101 milligrams, Sugar 19 grams, TransFat 0 grams
WARM CHERRY BREAD PUDDING
Categories Fruit Dessert Bake Christmas Valentine's Day Cherry Winter Anniversary Ramekin Bon Appétit
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet. Toast bread rounds in oven until golden brown, about 5 minutes. Reduce oven temperature to 350°F.
- Bring cream, milk, and sugar to simmer in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in large bowl to blend. Gradually whisk hot cream mixture into eggs. Whisk in rum and vanilla.
- Butter eight 1 1/4-cup soufflé dishes; arrange on rimmed baking sheet. Place 1 bread round in bottom of each dish. Top each with 1 heaping tablespoon dried cherries. Top cherries in each dish with another bread round. Top each with another heaping tablespoon dried cherries. Top cherries in each dish with third bread slice. Divide custard among dishes, using about 3/4 cup for each. Let stand 30 minutes, pressing down on bread occasionally. (Can be made 4 hours ahead. Cover and refrigerate.)
- Bake bread puddings until tops are puffed and brown, about 35 minutes. Remove from oven; cool 10 minutes. Serve warm with caramel sauce.
More about "bread pudding with sherry sauce recipes"
OLD-FASHIONED BREAD PUDDING WITH VANILLA SAUCE
From landolakes.com
BREAD PUDDING RECIPE [+VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
BREAD PUDDING WITH SHERRY SAUCE - BIGOVEN
From bigoven.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 1246 per serving
THE BEST SOUTHERN BREAD PUDDING RECIPE - PAULA DEEN
From pauladeen.com
4.9/5 (140)
CHICKEN ARTICHOKE BREAD BOMBS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 5Difficulty Easy
CHRISTMAS BREAD PUDDING WITH SHERRY SAUCE RECIPE
From recipeland.com
4.4/5 (30)Total Time 4 hrsServings 12Calories 268 per serving
HOW TO TURN STALE BREAD INTO ‘POOR MAN’S PESTO’ - THE GUARDIAN
From theguardian.com
CHERRY BREAD PUDDING RECIPE | MYRECIPES
From myrecipes.com
BREAD PUDDING WITH SHERRY SAUCE RECIPE - BAKER RECIPES
From bakerrecipes.com
BREAD PUDDING WITH SHERRY SAUCE RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
BREAD PUDDING WITH SHERRY SAUCE – RECIPES NETWORK
From recipenet.org
CHERRY BREAD PUDDING - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
BREAD PUDDING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CLASSIC BREAD PUDDING WITH VANILLA SAUCE - WHOLESOME …
From wholesomefarmhouserecipes.com
25 BEST BUNDT CAKE RECIPES - WHAT TO BAKE IN A BUNDT PAN - DELISH
From delish.com
WARM CHERRY BREAD PUDDING RECIPE | BON APPéTIT
From bonappetit.com
WHIPPED CREAM CHEESE WITH MENTAIKO RECIPE - NYT COOKING
From cooking.nytimes.com
BREAD PUDDING WITH SHERRY SAUCE RECIPE - BAKER RECIPES
From bakerrecipes.com
You'll also love